Sourdough Discard Flatbread Food
SOURDOUGH DISCARD FLATBREAD
This 3 ingredient flatbread is made from sourdough discard using a cast-iron skillet. It's tangy, crunchy and can be made as a simple last-minute breakfast, healthy snack or to add a quick bread component to a dinner.
Provided by Kyrie | Healthfully Rooted Home
Categories Breakfast dinner Side Dish Snack
Time 10m
Number Of Ingredients 3
Steps:
- Pull your starter out of the fridge a couple of hours before you want the flatbread (this step is optional but makes the starter easier to work with).
- Preheat your cast-iron skillet just over medium heat for about 2 minutes.
- Add 1 tbs oil to your skillet and let this preheat for about 1 minute.
- Pour your sourdough discard onto your hot skillet and don't touch for several minutes.
- While the flatbread is still wet on top add any seasonings, spices, shredded cheese or dried herbs.
- Turn the skillet down to medium-low and use a spatula to peak under the flatbread to see if a crispy, spotty brown crust has formed. If so, flip the flatbread.
- Let the bottom form a spotty brown crust for several minutes and transfer the flatbread from skillet to cutting board.
- Top with any additional toppings and use a pizza cutter to cut into strips or triangles.
Nutrition Facts : Calories 50 kcal, ServingSize 1 serving
SOURDOUGH FLATBREAD
I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.
Provided by Rachel CM
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
- Knead dough until smooth, 5 to 8 minutes.
- Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g
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- Mix the ingredients: Whisk the flour, salt, and baking powder together. Add the sourdough discard, milk, and 1 tablespoon of olive oil and stir with a wooden spoon until combined.
- Knead the dough: Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
- Rest the dough: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
- Shape the flatbread: Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about 1/4 inch thick.
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- Add 1/2 cup of the sourdough discard to the hot cooking fat and quickly spread it around the best you can using a spatula. I sort of wiggle and spread at the same time, to try to spread it into a circular shape.
- Before the top sets, quickly sprinkle it with salt, everything bagel seasoning, or whatever flavoring you desire.
- Cook until no more raw discard remains, about 3-4 minutes, then check underneath to see if the bottom is golden and crispy.
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